Tip: Freezing Egg Whites

In FOOD SAFETY TIP #3: Raw Egg Whites we indicated that egg whites can be frozen for up to a year.

For best results, put them in a paper cup, covering the top with foil. This keeps air off of the whites and keeps water crystals from forming on the egg whites

Be sure to mark on the outside of the cup the number of whites it contains and the date they went into the freezer.

Answer to Which is Correct?

Yesterday we asked...
13. Which is correct to say, "The yolk of the egg are white" or "The yolk of the egg is white"?

Answer:
13. Neither. The yolk of the egg is yellow.

found here...
http://www.berro.com/entertainment/riddles.htm

Question from The Times of India

"Is it harmful to have the yolk of egg? If I mix one yolk with the whites of five eggs in my breakfast omelets, would that be okay or am I still asking for cholesterol problems?"

- Rushad Bana

"No, consuming the yolk is not totally harmful, especially if not eaten daily. Yes, the yolk contains most of the fat (99 per cent) of the egg, but it also contains a chunk of the nutrients, including 90 per cent of the calcium, iron, Vitamin B6 + B12, zinc, and folate content. Majority of the protein (100 per cent complete in all essential amino acids) content is in the egg white, and since it has just 1 per cent of the fat; it contributes very little calories to the daily intake. Thus egg whites can be had in multiple numbers daily."

Found here..
http://articles.timesofindia.indiatimes.com/2011-08-23/diet/29773720_1_jaggery-refined-white-sugar-egg-yolk/2

Cocktails With Eggs in Them

"What do a Victoria sponge, hollandaise sauce and a whiskey sour all have in common? And no, this isn’t Heston Blumenthal’s latest recipe for popcorn. It’s egg whites.

"They have become part of a high protein cocktail craze taking bars across the country by storm.

"Bramble in Edinburgh, Jake’s Bar in Leeds and Be At One in London are the leading movers and shakers.

"Cocktail expert Simon Difford says: ‘A few years ago bars were pushing creative boundaries, using herbs and spices to come up with new mixtures. They eventually hit a standstill so looked backwards for inspiration. So classic cocktails from the Twenties are back.’

"The best vintage cocktails are flips (spirit, egg white, sugar and spice), sours (spirit, lemon or lime, egg and a sweetener) and egg nog (milk, cream, egg and bourbon), with gin and whiskey being the most egg-friendly liquors.

"Egg whites affect texture, making drinks feel smoother, and, when shaken, give a light, foamy head. While they don’t hugely affect flavour, they can make drinks a bit whiffy.

"Simon says we shouldn’t worry about salmonella: ‘The chances of getting the disease from a cocktail is almost zero as you’re adding alcohol, which kills off the bacteria.’

"So maybe it is time to shell out for a more egg-citing beverage."

Photo on this page...
http://www.dailymail.co.uk/femail/food/article-2029905/How-add-cracking-twist-cocktail.html?ito=feeds-newsxml

FOOD SAFETY TIP #3: Raw Egg Whites

Raw egg whites, once they have been exposed to the air (and the bacteria it contains), can only be refrigerated for 2 to 4 days.

They can be frozen for 12 months.

FOOD SAFETY TIP #2: Froze Your Egg Accidently?

In Food Safety Tip, #1, I warned against freezing whole raw eggs. However, life doesn't always work out as planned.

If an egg is frozen accidentally, keep it frozen until you need it.

Thaw the egg in the refrigerator and use it immediately after it thaws.

DEFINITION: Meringue

Meringue [1] is a type of dessert made from whipped egg whites and sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in icing sugar. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract. They are light, airy and sweet.

More here...
http://en.wikipedia.org/wiki/Meringue

meringue
[muh-RANG]
Very simply, a meringue is a mixture of stiffly beaten egg whites and granulated sugar.

In order for the sugar to dissolve completely (and therefore produce an absolutely smooth meringue), it must be beaten into the whites a tablespoon at a time.

Soft meringue is used as a swirled topping for pies, puddings and other desserts such as BAKED ALASKA. It's baked only until the peaks are nicely browned and the valleys golden.

Hard meringues begin by being piped onto a PARCHMENT-lined baking sheet. They're usually round and may be large or small. They're then baked at a very low temperature (about 200°F) for as long as 2 hours and left in the turned-off oven until completely dry. Hard meringues often have a center depression that is filled with ice cream, custard, whipped cream and fruit, etc.

Tiny, one- or two-bite size, mound-shape meringues are called KISSES and are eaten as a confection. Kisses often contain chopped nuts, cherries or coconut. They may be baked until completely dry or just until crisp on the outside and chewy inside.

An Italian meringue is made by gradually pouring hot SUGAR SYRUP over stiffly beaten egg whites, then beating constantly until the mixture is smooth and satiny. This versatile mixture may be used to create either soft or hard meringues.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Read More http://www.epicurious.com/tools/fooddictionary/entry/?id=3472#ixzz1VCwt8iY8

DEFINITION: Omelette

In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapor trapped within the rapidly cooked egg. The bubbles are what make the omelette light and fluffy.

Omelettes may be only partially cooked on the top side and not flipped, even prior to folding.

More here...
http://en.wikipedia.org/wiki/Omelette

Chocolate Mousse

Results: 4 servings

Apparatus:

2 Mixing bowls
Large sauce pan or pot (mixing bowl must fit for water bath)
Small sauce pan
Whisk
Electric mixer
Large rubber spatula

Components:

6 oz. bittersweet chocolate
1/3 cup whole milk
1 egg yolk
4 egg whites
2 Tbsp sugar

Procedure:

1. Chop chocolate into small pieces and place in a mixing bowl.
2. Simmer water in pot.
3. Place the bowl over a simmering water bath. Make sure the bowl is not touching the water and the water is kept to a simmer.
4. Take off the heat when the chocolate is melted.
5. Gently bring the milk to a boil in a small sauce pan.
6. Remove from heat and pour over the melted chocolate and slowly whisk.
7. Add the egg yolk and whisk until fully incorporated.
8. Whip eggs whites on medium speed until they reach a soft peak (a light texture).
9. Increase to medium high and gradually add sugar in a slow steady stream until egg whites are firm and glossy.
10. The chocolate mixture should be cool by the time the egg whites are ready.
11. Add 1/3 of whites to chocolate mixture and gently whisk to combine and lighten the chocolate mixture.
12. Switch to a large rubber spatula and gently fold in remaining 2/3 egg whites until there are no streaks.
13. Pour into individual servings or a large bowl.
14. Chill for about two hours minimum (the longer it chills, the denser it becomes).
15. Serve topped with raspberries or blackberries if desired.

Original recipe from:
http://birmingham.patch.com/articles/the-best-ever-chocolate-mousse-2

FOOD SAFETY TIP #1: Freezing Eggs

Never freeze whole raw eggs.

You can store them in the refrigerator safely for 3 to 5 weeks. So there should be no need to freeze them.

If you do need to freeze them for long term storage, beat yolks and whites together; then freeze.

The Science of Eggs, #1

I saw an interesting article on science of eggs here.

In plain English terms, they discuss what happens when you heat egg white, beat egg whites, and use egg yolks as an emulsifier to mix oil and water.

The article manages to show the readers what is happening chemically without getting too technical. If you need to write scientific subjects for non-science readers, you should read this article. It will show you a great way to discuss science without causing your listener's eyes to glaze over and without insulting the audience by making it sound like you are talking to kindergarten kids.

Tip for Separating Eggs, #1 video

I have posted several Tips for Beating Egg White and it occurred to me that I haven't covered the first step, separating eggs. So, here is a video that I found that has some good tips for separating eggs.



It includes a way to crack eggs that you tend to see chefs use on cooking shows.

Tip for Beating Egg Whites, #4

An egg must be 10 hours old before it can be beaten stiff. The white does not become set or thick until then.

This one probably doesn't matter to most of us who buy our eggs at a store but if you just happen to have laying hens, this is important.

This tip is not totally irrelevant since I know someone who actually had chickens but, really, it just struck me as odd enough that I just had to post it.

DEFINITION: Eggs Over Easy

Over Easy - Eggs cooked "over easy" means that it gets fried on both sides, but the yolk stays runny. To make one, you cook the raw egg just until the whites are set on the bottom, then you quickly flip it over to cook the other side. "Over" refers to flipping the egg, and "easy" refers to the doneness of the yolk. You can also cook eggs "over medium" and "over hard," depending on how cooked you prefer the yolk!

More here...

http://www.thekitchn.com/thekitchn/word-of-mouth/whats-the-difference-eggs-over-easy-vs-sunny-side-up-096069

Tip for Beating Egg Whites, #5

Egg whites can be beaten by hand or with an electric mixer. The main difference is how much personal effort you want to put into it vs. how much stuff you want to clean up afterward.

The bowl you use can make a lot of difference. According to Recipe Tips, copper is best because it is slightly acidic. The acid helps stabilize the foam as the whites are beaten.

The much cheaper stainless steel bowls can be used. The trick to using stainless steel bowls is to replace the acid without changing the flavor of the eggs. I pinch of cream of tartar will substitute for the acid in the copper bowl.

Tip for Beating Egg Whites, #3 video

Of course Better Homes and Garden has their own video for beating egg whites.

Beating Egg Whites to Soft Peak

On the whole, I don't think that it is nearly as good as the Good Housekeeping video here.

However, if you just need quick dirty instructions for getting egg whites to the soft peak stage, this ~40 second video will do the job.

Also, the BHG site seems to stream multiple short videos. The next short video discusses beating egg yolks to a "ribbon" consistency. We don't currently have any recipes that call for that but here it is for anyone who might have such a need.

DEFINITION: Poached Egg

A poached egg is an egg that has been cooked by poaching, that is, in water. No oil or fat is used in its preparation.

More here...
http://en.wikipedia.org/wiki/Poached_egg

DEFINITION: Avidin

"Avidin is a tetrameric biotin-binding protein produced in the oviducts of birds, reptiles and amphibians deposited in the whites of their eggs. In chicken egg white, avidin makes up approximately 0.05% of total protein (approximately 1.8 mg per egg). The tetrameric protein contains four identical subunits (homotetramer), each of which can bind to biotin (Vitamin B7, vitamin H) with a high degree of affinity and specificity. The dissociation constant of avidin is measured to be KD ≈ 10−15 M, making it one of the strongest known non-covalent bonds.

"In its tetrameric form, avidin is estimated to be between 66–69 kDa in size. Ten percent of the molecular weight is attributed to carbohydrate content composed of four to five mannose and three N-acetylglucosamine residues. The carbohydrate moieties of avidin contain at least three unique oligosaccharide structural types that are similar in structure and composition.

"Functional avidin is found only in raw egg, as the biotin avidity of the protein is destroyed by cooking. The natural function of avidin in eggs is not known, although it has been postulated to be made in the ovaduct as a bacterial growth-inhibitor, by binding biotin the bacteria need. As evidence for this, streptavidin, a loosely related protein with equal biotin affinity and a very similar binding site, is made by certain strains of Streptomyces bacteria, and is thought to serve to inhibit the growth of competing bacteria, in the manner of an antibiotic.

"A non-glycosylated form of avidin has been isolated from commercially prepared product; however, it is not conclusive as to whether the non-glycosylated form occurs naturally or is a product of the manufacturing process."

http://en.wikipedia.org/wiki/Avidin

Avidin, which is found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing a vitamin deficiency. You must cook the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its Amino acids. Unfortunately, cooking also starts to destroy the protein.

http://www.eggwhitesint.com/healthfacts.htm

REVIEW: Liquid Egg Whites

Egg white substitutes are perfect for recipes that call for extra egg whites.

One product that I like is: Liquid Egg Whites from Egg Whites International.

Egg Whites International's Liquid Egg Whites is all natural 100% pure liquid egg whites - USDA and it is Kosher approved. Their pure liquid egg whites are pasteurized, salmonella tested, and avidin neutralized. Pure Liquid Egg Whites are the purest form of protein known to man in the entire world and are 100% bio-available, which means none of the valuable Amino acids are wasted.

Although great for cooking, because the Liquid Egg Whites are completely tasteless and odorless, you can use them in place of water or milk when mixing your protein powders. Eight ounces of Liquid Egg Whites supply 26 grams of pure protein that is 100% bio-available so you only need to use half the amount of protein powder that you would normally mix with water or milk... your protein powders will last twice as long - saving you money.

Liquid Egg Whites also store very well. Opened containers of Liquid Egg Whites can be frozen for long term storage.

DEFINITION: Soft Boiled Egg

soft-boiled (sôftboild, sft-)
adj.
1. Boiled in the shell to a soft consistency. Used of an egg.
2. Informal
a. Softhearted; lenient.
b. Sentimental.

More here...
http://www.thefreedictionary.com/soft-boiled